If you want to create an unusual dessert that your guests will surely inspire, it is! These pear -frangipane cakes (also known as pear and almond chew) will be a crowd favorite who is enjoyed at every dinner or for lunch.
This pear and almond chew consists of 3 separate recipes, all of which can take place in advance so that they can be put together on the day of: day:
- A sweet cake crust
- A creamy sweet frangipan filling
- Poached pears
What is Frangipane?
Frangipane is an almond cream filling that often thinks in pastries (think of almond croissants!), Torten and desserts. It consists of cremedes butter, sugar, almond flour, all -purpose flour, eggs and vanilla extract. It’s nutty and sweet – but be careful, it contains a lot of butter and sugar, so
Best way of serving pears
When it comes to baking with fruits, it is best to choose a type of fruit that is slightly firm, so that after baking the fruits it often maintains structural integrity, which releases the water content. In this recipe for pear -frangipane start, we will first poach the pears to put some taste in it and easily soften it before baking. For our purposes we would recommend either using a Bartlett or Anjou bul. Just make sure that you are ripe before you choose this recipe, otherwise it doesn’t taste so good. We used Bartlett Pears for this recipe.
How to make pear and almond chew
Pear
Boil water in a medium -sized saucepan and add the sugar and spices with stirring until the sugar has completely dissolved. Reduce and reduce your core bulbs. Cover with a parchment round to keep the pears to cook. Flip bulbs regularly to ensure that both sides are evenly poached. As soon as they are soft, remove the pears from the poaching fluid and let it cool before cutting them. If you make yourself in advance, let them cool down and store it in a container with a little wild fluid and cool it until use.
Prepare sweet cake dough
Combine flour, sugar, salt, lemon zest and cold butter and pulse in a food processor until it is well mixed and the butter is evenly distributed into small pieces (Figure 1 below).
Then add your egg and vanilla extract until everything comes together – the mixture looks dry and shaggy at first, but this is normal (picture 2 below).
Place the dough mixture on the worktop and knead until it is put together into a smooth dough (see Figure 3 below). If you make in advance, cover the plastic film and keep it in the fridge for at least 1 hour or up to 2 days. Make sure you take the fridge out of the fridge for 30 minutes to bring the dough to room temperature.
Roll out the dough on a well -painted surface until it is about 1/4 inches thick – it should be slightly larger than your cake pan. Lift the dough and press it into the cake pan to ensure that all edges are filled. Then run the top of the tort dough with a piece of parchment paper and fill yourself for 20 minutes with cake weights or beans and blind back. Remove the cake weights and parchment paper and bake for another 10-15 minutes until the cake bowl is golden brown and the middle feels tight and dry. Set aside to cool down.
Prepare the filling of Frangipane (almond cream)
Combine soft butter and sugar in a blender and beat with a paddle attachment at medium speed until you are light and creamy. Reduce to low speed and add the almond flour that alternate with eggs until they are fully installed. Add lemon peel, flour, vanilla extract and rum (optional). You should get a creamy filling. If you continue in advance, store in an airtight container and cool them until use. Make sure you take it out of the fridge for about 30 minutes before it is used so that it is easily spreading.
Assemble the assembly of the pear and almond cods
Add your Frangipane into your blind baked cake bowl and evenly distribute the filling. Cut your pear halves into thin slices and put the pear tart together again and put them on an angle so that you can retain the “half pear” shape.
Bake the pear and almond cods
Bake the cake for 45-50 minutes at 375f or until the almond filling has a nice golden brown color. The filling may seem a bit shaky at first, but as soon as it cools down to room temperature, it becomes firmer. Make sure that you serve this cake at room temperature and are not warmed up, as the tarts run the filling and the tartlets lose their integrity while slices and simply do not taste the same. Seven over a little powdered sugar before you complete the dessert
Did you like this recipe? Here are others that they like!
Pear Frangipane (pear and almond) cake
Ingredients
Sweet acid dough:
- 2 cups (240 g) all -purpose flour
- 1/3 cup (70 g) granulated sugar
- 1/4 teaspoon of kosher salt
- 1 teaspoon of lemon peel
- 1 staff and 3 tablespoons (155 g) Cold, unsalted butter, changed
- 1 big egg yolk
- 1 teaspoon of pure vanilla extract
Poached pears:
- 6 cups of water
- 2 cups (400 g) granulated sugar
- 2 cinnamon sticks
- 1 star anis pod
- 1 tablespoon of vanilla extract
- A few lemon peel strips (no mark)
- 3 Bartlett bulb, peeled, charged and halved.
Frangipane (almond) filling:
- 1 staff (4 ounces; 115 grams) unsalted butter, soft
- 1/2 cup + 1 tablespoon (115 g) granulated sugar
- 1 cup (115 g) almond flour
- 3 large eggs, room temperature
- 1 tablespoon (15 g) all -purpose flour
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of lemon peel
- 1 tablespoon rum (optional)
Instructions
Poot the pears:
- 1. Combine the cold water and the granulated sugar in a medium -sized pot. Bring to a boil over medium heat and with occasional stirring until the sugar has completely dissolved. Reduce to a gentle simmer and add the cinnamon sticks, the star anise, vanilla extract and lemon peel.
- 2. Carefully lower the halved pears into the wildlife fluid. Cover the surface of the pot with a parchment round and simmer the pears, which occasionally turns it during the cooking process for about 12 to 15 minutes or to the fork tender. Try to avoid cooking because you don’t want the pear to be excessively mushy.
- 3. Take the pot out of the heat and cool the pears to room temperature in the wild raw fluid. If you make tartlets in advance, transfer the pears into a large container with a little wild raw fluid and cool them up to a week. Feel free to reject the rest of the wildlife fluid.
Prepare the sweet cake dough:
- 4. Grease a 10-inch gravel pan with a removable floor and put it aside. Combine flour, sugar, salt and lemon peel in the bowl of a food processor. Pulses to well mixed. Add the cold, violent butter and repeat them repeatedly until the butter is well distributed into the flour. You should not be able to see any distinguishable pieces.
- 5. Add the egg yolk and vanilla extract and continuously pulsate until the dough begins to clumy. Note: It may seem very dry at first, but if you continue to pulsate and process it, it will come together. Be patient.
- 6. Transfer the dough and all smaller parts to a clean worktop and knead – press the dough with the heel of your hand – until it is completely smooth. It resembles a sugar skills in the texture. Press the dough into the greased bulkhead (with a removable floor)-he should be almost 1/4-inch thickness, you should make a dough left-and cool in the fridge for at least an hour or freeze for at least 30 minutes. If you prepare the dough in advance: press it into a slice, wrap it closely in plastic film and cool yourself at least 1 hour or up to 2 days. If you follow this method, take the dough out of the fridge at least 15 to 20 minutes before rolling, as it is too difficult to roll directly from the fridge.
- 7. Roll out the dough (between parchment or wax paper to prevent gluing), carefully absorb the dough and transfer the dough with fingers to press the dough into the dough and carefully form the tart. If it cracks, just patch the parts together again. This is a forgiving sour dough. Make sure you press the dough tightly in corners and sides. The dough can be invented up to 2 days in advance or up to one month in advance.
Blindly bake the cake bowl:
- 8. In the meantime, preheat the oven to 375 degrees Fahrenheit (190 ° C) with a rack in the middle position. Bumps a large piece of parchment paper so that it can easily fill the gaps in the cake shell. Fill the parchment paper with baking weights, dried beans or rice.
- 9. Place the cup pan on a baking sheet and bake it for 20 minutes. Remove the parchment paper and the weights and bake it for another 10 to 15 minutes or until the bowl is slightly golden and cooked. The middle of the cake bowl should be dry and firm once it has been cooked. Place the sharp pan on a rust to completely cool it before adding the pears Frangipane and Poolled pears.
Make the Frangipane filling:
- 10. Combine butter and sugar in the bowl of a blender with a paddle attachment (or use a hand mixer). Beat at medium speed up to creamy.
- 11. Add the almond flour at low speed, which alternates with egg until the ingredients are evenly incorporated. Add the flour and mix it to combine. Add the vanilla extract, the lemon peel and the rum (if used) and mix them until it is combined. Use immediately when the other cake components are finished, or transfer them to a container and cool them up to use.
Assemble the cake:
- 12. Place the cake pan on a baking sheet. Fill the pre-baked cake bowl with the Frangipane filling and distribute yourself into an even layer with an offset spatula.
- 13. Place the poached pears on a few paper towels to absorb excess wild ranges (this helps to prevent them from seeping into the Frangipane). Cut the poached pears into half and remove the trunk and every core that could remain. Slow the pear halves in thin slices. Carefully lift each half of the pear with a spatula and place them on the Frangipane, the narrow end of the pear is facing the middle of the tartl, and slightly fan the slices apart at work. Repeat with the remaining pear halves and switch them evenly around the cake.
- 14. Bake Fahrenheit (190 ° C) 40 to 55 minutes at 375 degrees or until the Frangipane has risen significantly around the pears and is deeply golden brown.
- 15. Transfer the cake into a rack to cool down until lukewarm or room temperature before removing the sides of the cake pan. Dust easily with powdered sugar before serving.
